Breakfast Cranberry Pumpkin Muffins
37
Breakfast Cranberry Pumpkin Muffins recipe
Ingredients
| 3 | cups |
all-purpose flour
|
|
| 1 ¼ | cups |
sugar
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
allspice
|
* |
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
|
|
| 2 ½ | cups |
canne pumpkin purée
thick |
|
| 2 | large |
eggs
|
|
| 2 | cups |
cranberries
fresh or frozen |
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, allspice, and salt.
Stir the ingredients to mix them well.
Add the butter, pumpkin, and eggs, strring the ingredients until they are just moist.
Stir in the cranberries.
Spoon the batter into 24 greased muffin cups.
Place the muffin tins in the hot oven.
Bake for 40 min. or until tester inserted in center comes out clean.
Nutrition Facts
Serving Size 86g (3.0 oz)Amount per Serving
Calories 84129% of calories from fat
% Daily Value *
Total Fat 27g
42%
Saturated Fat 16g
79%
Trans Fat
0g
Cholesterol 167mg
56%
Sodium 642mg
27%
Total Carbohydrate
47g
47%
Dietary Fiber 13g
51%
Sugars g
Protein
32g
Vitamin A 494%
•
Vitamin C 23%
Calcium 12%
•
Iron 40%
* based on a 2,000 calorie diet
How is this calculated?
